Name: Potato Salad with Eggs and Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) baby potatoes; 4 eggs; 6 tbsp (90 ml) mayonnaise; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) white wine vinegar; 1 lb (450 g) frozen Nordic shrimp, thawed and patted dry; 1/4 cup (10 g) dill, finely chopped, plus more for serving; 2 tbsp gherkins, thinly sliced; 3 celery stalks, diced; 2 Lebanese cucumbers, diced; 1 Boston lettuce, leaves separated

Preparation

- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil. Simmer for 10 minutes or until tender. Drain and plunge into a bowl of ice water until completely chilled. Drain well. Cut in half and set aside.
- Meanwhile, in a small pot of salted boiling water, cook the eggs for 8 minutes. Drain and plunge into a bowl of ice water. Peel the eggs under cold water and pat dry. Set aside.
- Meanwhile, in a large bowl, whisk together the mayonnaise, mustard and vinegar. Add the shrimp, dill, gherkins, celery, cucumbers and potatoes. Season with salt and pepper. Mix well.
- Arrange the lettuce leaves in four shallow bowls. Top with the potato salad. Garnish each portion with 1 egg cut in half and some dill.

Potato Salad with Eggs and Shrimp

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Ingredients

Preparation

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